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Cassoulet
Cassoulet (, also ,; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs".David, 2008, p. 39 It originated in the town of Castelnaudary in the Aude department in the Occitanie region. Variants of the dish are local to other towns and cities in the Aude. History and etymology According to tradition, cassoulet was invented in 1355 in the town of Castelnaudary, under siege by the English during the Hundred Years' War. In medieval times the dish was referred to as an ''estouffet''. The ''Dictionnaire de l'Académie française'' dates the term cassoulet to no earlier than the 19th century."Cassoulet" ''Dictionnaire de l'Académie française''. Retrieved 29 January 2023 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castelnaudary
Castelnaudary (; ) is a commune in the Aude department in the Occitanie region of southern France. It is located in the former province of the Lauragais and famous for cassoulet of which it claims to be the world capital, and of which it is a major producer. Geography Castelnaudary is a market town, and the capital of the territory of Lauragais. The town is located southeast of Toulouse, about midway along the route from that city to the Mediterranean. This route has been used since at least Roman times, and today carries road, motorway ( A61), rail and canal links. Castelnaudary is the main port of the Canal du Midi to which it owed a period of prosperity in the 17th century when agricultural and manufactured produce became easier to export. The ''Grand Bassin'' in the town is at 7 ha the largest open area of water in the canal, and is today its major pleasure port. Castelnaudary station has rail connections to Toulouse, Carcassonne and Narbonne. History Roman ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aude
Aude ( ; ) is a Departments of France, department in Southern France, located in the Occitania (administrative region), Occitanie Regions of France, region and named after the river Aude (river), Aude. The departmental council also calls it "Catharism, Cathar Country" (French: ''Pays cathare'') after a group of religious dissidents active in the 12th to 14th centuries. Its Prefectures in France, prefecture is Carcassonne and its Subprefectures in France, subprefectures are Limoux and Narbonne. As of 2019, it had a population of 374,070.Populations légales 2019: 11 Aude INSEE Aude is a frequent feminine French given name in Francophone countries, deriving initially from Aude or Oda, a wife of Bertrand, Duke of Aquitaine, and mother of Eudo, brother of Saint Hubertus. Aude was the name of Aude ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elizabeth David
Elizabeth David ( Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British cuisine, British dishes. Born to an upper-class family, David rebelled against social norms of the day. In the 1930s she studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Italy, where their boat was confiscated. They reached Greece, where they were nearly trapped by the Battle of Greece, German invasion in 1941, but escaped to Egypt, where they parted. She then worked for the British government, running a library in Cairo. While there she married, but she and her husband separated soon after and subsequently divorced. In 1946 David returned to England, where Rationing in the United Kingdom, food rationing imposed during the Second World War re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toulouse Sausage
Saucisse de Toulouse (Toulouse Sausage) is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about in diameter and is usually sold in a coil (like Cumberland sausage). It is an ingredient of most Cassoulet recipes and is also served grilled or confit. ''Saucisse de Toulouse'' does not have a protected status so variations on the original recipe can be sold under the same name. Producers' organisations have proposed a Label Rouge designation for the product the recipe for which would adhere to the criteria: raw pork meat and fat (no more than 80% lean), ham without shank, shoulder without shank, loin, brisket, and back fat; a natural casing of pork or mutton; salt at an amount between 1.5% and 1.8% of the total ingredients; water, ice; sugars at a maximum of 1% of the total ingredients (only sucrose, dextrose, glucose, or lactose); aromatics, spices and wines at a maximum of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julia Child
Julia Carolyn Child (Birth name#Maiden and married names, née McWilliams; August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, ''Mastering the Art of French Cooking'', and her subsequent television programs, the most notable of which was ''The French Chef'', which premiered in 1963. Early life Child was born Julia Carolyn McWilliams in Pasadena, California, on August 15, 1912. Child's father was John McWilliams Jr. (1880–1962), a Princeton University graduate and prominent land manager. Child's mother was Julia Carolyn ("Caro") Weston (1877–1937), a paper-company heiress and daughter of Byron Weston, Byron Curtis Weston, a lieutenant governor of Massachusetts. Child was the eldest of three, followed by a brother, John McWilliams III, and sister, Dorothy Cousins. Child attended Polytechnic School and Westridge School from 4th gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Guide
The ''Michelin Guides'' ( ; ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The ''Guide'' awards up to three Michelin star (classification), stars for excellence to a select few restaurants in certain geographic areas. Michelin also publishes the ''Green Guides'', a series of general guides to cities, regions, and countries. History file:Guidem michelin 1900.jpg, upright=1, The first ''Michelin Guide'', published in 1900 In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars, and accordingly car tyres, the car tyre manufacturers and brothers Édouard Michelin (born 1859), Édouard and André Michelin published a guide for French motorists, the ''Guide Michelin'' (Michelin Guide). Nearly 35,000 copies of this first, free edition were distributed. It provided information to motorists such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisette Bertholle
Louisette Bertholle (26 October 1905 – 26 November 1999) was a French cooking teacher and writer, best known as one of the three authors (with Julia Child and Simone Beck) of the bestselling cookbook ''Mastering the Art of French Cooking''. History She was born Louisette Remion on 26 October 1905. Sometime after 1928, she married Paul Bertholle, a businessman. After World War II, Louisette Bertholle, who had the idea of writing a French cookbook for American cooks, met Simone Beck via the '' Le Cercle des Gourmettes'' culinary club and the two began to develop the concept further, collecting recipes and testing them. Their initial attempts at writing were unsuccessful, however their idea was rekindled in 1949 when they met Julia Child. In 1951, the three women founded their own cooking school, L'École des Trois Gourmandes (The School of the Three Food Lovers). It was created to give French cooking lessons to American women living in Paris where the three friends proudly wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Partridge
A partridge is a medium-sized Galliformes, galliform bird in any of several genera, with a wide Indigenous (ecology), native distribution throughout parts of Europe, Asia and Africa. Several species have been introduced to the Americas. They are sometimes grouped in the Perdicinae subfamily of the Phasianidae (pheasants, quail, etc.). However, molecular research suggests that partridges are not a distinct taxon within the family Phasianidae, but that some species are closer to the pheasants, while others are closer to the junglefowl. Description Partridges are medium-sized Game (hunting), game birds, generally intermediate in size between the larger pheasants, smaller quail; they're ground-dwelling birds that feature variable plumage colouration across species, with most tending to grey and brown. Range and habitat Partridges are native to Europe, Asia, Africa, and the Middle East. Some species are found nesting on steppes or agricultural land, while other species prefer mor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford Companion To Food
''The Oxford Companion to Food'' is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name ''The Penguin Companion to Food''. The second and third editions were edited by Tom Jaine and published by Oxford in 2006 and 2014. The book, Davidson's ''magnum opus'' with "more than a million words, mostly his own", covers the nature and history of foodstuffs worldwide, starting from aardvark and ending with zuppa inglese. It is compiled with especially strong coverage of European and in particular British cookery and contains no recipes. It was an "outgrowth" of the annual Oxford Symposium on Food and Cookery. The entry for this work in WorldCat includes the following abstract: Major articles are signed and include bibliographic references, and there is a comprehensive overall bibliography. Some of the material in it was previously published in Davidson's '' Petits Propos Culi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simone Beck
Simone "Simca" Beck (7 July 1904 – 20 December 1991) was a French cookbook writer and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cuisine, French cooking technique and recipes into American kitchens. Early life Beck was born on 7 July 1904, in Tocqueville-en-Caux, near Dieppe in Normandy. Her family was rich because they had a business in production of Bénédictine liqueur. When she was little, she liked helping her family cook to prepare desserts or entire meals. In 1923, at her parents' urging to marry, she wed Jacques Jarlaud. After surviving a car crash in 1928, she worked for four years bookbinding and being a sales representative, where she met her second husband. In 1933, at the end of her marriage with Jacques Jarlaud, she applied to the Le Cordon Bleu school in Paris. In 1936, Beck met Jean Victor Fischbacher. After marrying him in 1937, she kept her maiden name as a pen na ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mastering The Art Of French Cooking
''Mastering the Art of French Cooking'' is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, from the United States. The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2). The success of Volume 1 resulted in Julia Child being given her own television show, '' The French Chef'', one of the first cooking programs on American television. Historian David Strauss claimed in 2011 that the publication of ''Mastering the Art of French Cooking'' "did more than any other event in the last half century to reshape the gourmet dining scene". History After World War II, interest in French cuisine rose significantly in the United States. Through the late 1940s and 1950s, Americans interested in preparing French dishes had few options. ''Gourmet'' magazine offered French recipes to subscribers monthly, and several dozen French cookbooks were published throughout the 1950s. These r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stoneware
Stoneware is a broad class of pottery fired at a relatively high temperature, to be impervious to water. A modern definition is a Vitrification#Ceramics, vitreous or semi-vitreous ceramic made primarily from stoneware clay or non-refractory fire clay.Arthur Dodd & David Murfin. ''Dictionary of Ceramics''; 3rd edition. The Institute of Minerals, 1994. This definition excludes stone vessels that are carving, carved from a solid chunk of rock (geology), stone. End applications of stoneware include tableware and ceramic art, decorative ware such as vases. Stoneware is fired at between about to . Historically, reaching such temperatures was a long-lasting challenge, and temperatures somewhat below these were used for a long time. It was developed independently in different locations around the world, after earthenware and before porcelain. Stoneware is not recognised as a category in traditional East Asian terminology, and much Asian stoneware, such as Chinese Ding ware for exampl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
